veryberry's Profile

Thanks, mcsheridan. Gherkins and mustard will add a bit of tang. I thought about serving apple slices and cheese, but there is no point in overcomplicating things by cutting through the flavours of the cider with cheese and making it too twee with apples everywhere.

I am treating myself to a sneaky test run of the warm cider tomorrow!

A New South Wales winter in no way compares to a Northeastern US winter, but I enjoy the cooler weather while it lasts. There is a nice bite in the air from the ocean and this is the one time of year a girl can legitimately wear a knitted scarf and knee boots and not look like a victim from a Pinterest board.

I have a group of 8 hungry adults visiting to help with some yardwork. Before a big ethnic Eastern European dinner, I am going to serve some drinks and nibbles. Being the middle of winter here, I was thinking hot apple cider for the drinks made in a crockpot. Apart from the obvious - cider, cinnamon stick, maybe some Calvados and butter to top each each mug - what are your suggestions for additions to the cider brew - nutmeg? Dried juniper berries? Fresh halved apples? Also for cider, are there any preferred varieties or brands? Should I go with the super sweet Rekorderlig type or something drier?

As for munchies to go with it, I am considering slices of smoked pork sausage, maybe some pretzels. Considering the carb heavy main meal, something like pulled pork sliders would be too much bother, but I do want a few cold and hot options to line the stomach and soak up the cider.

THis episode just reran here in Australia and I googled to find out what happened to India. Glad to see she is doing well.

On a less pleasant note, well, it seems that papa Brian pulled the plug on funding his daughter's lifestyle, as Rachel McNally is now working as a prostitute:http://www.thesun.co.uk/sol/homepage/...Naturally, she blames Gordon for the failure of her restaurant. What a piece of work this woman is.

I bought a Byron burger last night at the Covent Garden branch. I loved a lot about it - the thousand island/special style sauce was especially yummy - but it wasn't cooked on a hot enough grill. It was tender and pink inside, but was not really hot, and it lacked that brown, caramalised flavour you get from a good quick sear on cast iron.

As much as I like juicy drippy burgers, I always feel guilty for not finishing them when they are massive. The whole slider rage in the USA of a couple of years ago appealed to me - I find mini portions inherently "fun", like children's party food.

Sometimes I crave a juicy, burger. A "milk bar" burger, as we say in Australia, with lettuce, tomato, fried onions and cheese! Or in other terms, a classic American burger where the taste of the charred meat and its juices are compliments by the sponge of bread and soft melting cheese. The only requirement I have is that the meat is not frozen, is of reasonably good quality, and is 100% beef, as I find burgers with quantities breadcrumbs and egg to be reminiscent of rissoles and meatloaf. I suppose my biggest wish is that the meat not be frozen.

Most of the chains, even hipster ones use frozen patties. To this end, I have stumbled starving into some highly lauded Kiwi owned chains in various countries and have been disappointed. All of the chorizo blends, fancy spices, sharp cheddar and secret mode made sauces do little if the meat, grass-fed though it may be, is grey and chewy, Though as far as "frozen burgers" go, I am partial to the odd veggie burger, so that I can accept :)

Any suggestions? I'd love some ideas, as I am in London fora week and won't be able to splurge on a quality steak.